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Southwest Beef Egg Muffins

Southwest Beef Egg Muffins

Are you tired of boring, bland breakfasts that leave you hungry an hour later? Get ready to transform your morning routine with these mouthwatering Southwest Beef Egg Muffins that pack a protein punch and explosive flavor in every single bite! Perfect for meal preppers, busy professionals, and anyone who craves a delicious, portable breakfast that will keep you energized and satisfied all morning long. These aren't just ordinary egg muffins – they're a culinary adventure that brings the bold, zesty flavors of the Southwest right to your breakfast table.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins

Ingredients

  1. 1 lb ground beef
  2. 6 large eggs
  3. 1 cup diced bell peppers
  4. 1 cup shredded cheese
  5. 1 tsp chili powder
  6. 1/2 tsp salt
  7. 1/2 tsp black pepper

Instructions

  1. Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
  2. In a large skillet, brown the ground beef over medium-high heat, breaking it into small crumbles. Cook until the meat is no longer pink and has developed a slight golden color, approximately 6-8 minutes.
  3. Drain any excess fat from the ground beef and transfer the meat to a large mixing bowl. Allow the beef to cool slightly for 3-4 minutes.
  4. Add diced bell peppers, shredded cheese, chili powder, salt, and black pepper to the ground beef. Mix thoroughly to ensure even distribution of ingredients.
  5. In a separate bowl, whisk the eggs until well combined and slightly frothy.
  6. Pour the whisked eggs into the beef mixture and stir until all ingredients are evenly incorporated.
  7. Carefully spoon the mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
  8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and the tops are lightly golden brown.
  9. Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
  10. Use a butter knife or small spatula to gently loosen the edges of each muffin, then carefully remove them from the tin.
  11. Serve warm or allow to cool completely. These muffins can be refrigerated for up to 4 days and reheated in the microwave for quick meals.

Tips

  1. Use fresh, high-quality ground beef for the best flavor and texture. Lean ground beef (85/15 or 90/10) works best to prevent excess grease.
  2. Make sure to thoroughly drain the ground beef after cooking to prevent soggy muffins. A paper towel-lined plate can help absorb excess fat.
  3. For extra flavor, consider adding diced jalapeños or a sprinkle of cumin to enhance the Southwest profile.
  4. Don't overfill the muffin cups – leaving about 1/4 inch at the top prevents overflow and ensures even cooking.
  5. These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat directly from frozen in the microwave for 60-90 seconds.
  6. For a low-carb variation, swap bell peppers for spinach or add some diced green chiles for extra kick.
  7. Use a non-stick muffin tin or generously grease your pan to ensure easy removal of the muffins.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 2g

Protein: 15g

Fat: 13g

Saturated Fat: 6g

Cholesterol: 130mg

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